Rhubarb Fool

Ingredients

• Servings: 8
• 2 1/4 pounds rhubarb
• 1/3 cup orange juice
• 1 cup white sugar
• 1 pinch salt
• 2 cups cold heavy whipping cream
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• trim the ends from the rhubarb and cut into 6 inch lengths. soak in a large bowl full of cold water for 20 minutes. drain and pat dry, then cut crosswise into 1/2 inch slices.
• in a saucepan, stir together the orange juice, 1 cup of sugar and salt. bring to a boil and add the rhubarb. return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. stirring too much will cause the rhubarb to break down. transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. refrigerate until cold, at least 1 hour.
• whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• to assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. cover with the same amount of whipped cream. repeat layers until you reach the top of the glasses. cover and refrigerate for at least 1 hour and up to 6 hours before serving.